Delicious London Broil With Beefy Gravy Recipes

DELICIOUS LONDON BROIL WITH BEEFY GRAVY

Steps:

• Turn broiler on. Brush meat with Worcestershire and season with onion and garlic powder and salt and pepper. I like to massage this all into the meat and let it rest while the broiler preheats. Cook London broil on top rack for 6 minutes on each side, for medium rare to medium doneness. Remove meat from broiler and let it rest 5 minutes. IMPORTANT- do NOT skip this step. The juices will redistribute throughout the meat during this rest time and continue to cook. This will give you a very juicy steak. Place a small skillet over medium heat. Melt 2 tablespoons butter, add finely chopped shallot, cook 2 minutes, then whisk in flour and cook 1 minute. Add 2 cups beef broth to the pan and bring to a bubble. Cook for 2 minutes to allow the broth to reduce a little. Add 1/4 cup steak sauce and black pepper, to taste. Very thinly slice the meat on an angle against the grain (the lines in the meat). The degree to which you can slice thinly slice the meat will determine how tender it is to cut and chew, so make sure the carving knife is sharp ? the thinner the better! Transfer the slices to a platter keeping them lined up as you sliced them, forming a whole steak, just sliced. Pour gravy down the center and serve any remaining gravy on the side. We like this with egg noodles or a baked potato, a green salad and some crusty bread. Oh and of course a nice glass of wine!

LONDON BROIL I

Steps:

• In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

BEST LONDON BROIL EVER!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt.
• Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving.

LONDON BROIL WITH STEAK SAUCE GRAVY - RACHAEL RAY

Steps:

• Turn broiler on.
• Brush meat with Worcestershire and season with salt and pepper.
• Cook London broil on top rack for 6-minutes on each side, for medium rare to medium doneness.
• Remove meat from broiler and let it rest 5-minutes.
• Place a small skillet over medium heat.
• Melt 2-tablespoons butter, add finely chopped shallot, cook 2-minutes, then whisk in flour and cook 1-minute.
• Add 2-cups beef broth to the pan and bring to a bubble.
• Reduce the broth 2-minutes and then add 1/4 cup steak sauce and black pepper, to taste.
• Very thinly slice the meat on an angle against the grain.
• Serve with mashed potatoes and veggies!

DELICIOUS LONDON BROIL WITH BEEFY GRAVY

Steps:

• Turn broiler on. Brush meat with Worcestershire and season with onion and garlic powder and salt and pepper. I like to massage this all into the meat and let it rest while the broiler preheats.
• Cook London broil on top rack for 6 minutes on each side, for rare to medium rare, longer for medium.
• Remove meat from broiler and let it rest 5 minutes. IMPORTANT- do NOT skip this step. The juices will redistribute throughout the meat during this rest time and continue to cook. This will give you a very juicy steak.
• Place a small skillet over medium heat. Melt 2 tablespoons butter, add finely chopped shallot, cook 2 minutes, then whisk in flour and cook 1 minute.
• Add 2 cups beef broth to the pan and bring to a bubble. Cook for 2 minutes to allow the broth to reduce a little. Add 1/4 cup steak sauce and black pepper, to taste.
• Very thinly slice the meat on an angle against the grain (the lines in the meat). The degree to which you can slice thinly slice the meat will determine how TENDER it is to cut and chew, so make sure the carving knife is sharp - the thinner the better!
• Transfer the slices to a platter keeping them lined up as you sliced them, forming a whole steak, just sliced. Pour gravy down the center and serve any remaining gravy on the side.
• We like this with egg noodles or a baked potato, a green salad and some crusty bread. Oh and of course a nice glass of wine!

HERB-MARINATED LONDON BROIL WITH GARLICKY GREENS

Steps:

• Pat the London broil dry with paper towels and set on a plate. Rub both sides of the meat with the vegetable oil, then season both sides generously with salt and black pepper, coating the surface evenly. Set aside to rest at room temperature for at least 30 minutes or up to 1 hour. (The seasoned meat can also be transferred to a large resealable plastic bag and stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
• While the meat rests, add the parsley, rosemary, thyme, garlic, scallions, lemon zest and juice, fennel seeds, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper to a food processor. Pulse, stopping to scrape the sides as needed, until the herbs are finely chopped, about 10 times. Transfer the herb mixture to a small bowl and whisk in the olive oil. Set aside.
• Set a 10-inch cast-iron skillet over high heat until just starting to smoke, about 3 minutes. Add the steak and cook until seared on the bottom, about 3 minutes. Flip the steak and continue cooking until an instant-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, about 3 minutes more. Transfer the steak to a clean plate and spoon 1/2 cup of the herb oil over top. Set aside to marinate for 5 minutes.
• While the steak marinates, heat the broccoli rabe to the same cast-iron skillet over high heat. Cook, using tongs to toss the broccoli rabe, until it's vibrantly green and starting to soften, about 2 minutes. Add the kale and continue cooking and tossing until the kale is wilted and the broccoli rabe is crisp-tender, about 2 minutes more. Add 1/4 cup of the herb oil and toss to combine. Remove the skillet from the heat.
• Thinly slice the rested steak against the grain. Transfer the steak to the skillet on top of the greens and spoon the remaining 1/4 cup of herb oil over the steak. Serve with lemon wedges.

LONDON BROIL WITH STEAK SAUCE GRAVY, SMASHED CAULIFLOWER WITH CHEESE, HAM AND RED CHARD

Steps:

• Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.
• Turn broiler on. Brush meat with Worcestershire and season with salt and pepper. Cook London broil on top rack for 6 minutes on each side, for medium rare to medium doneness.
• While steak and cauliflower cook, heat a second large skillet over medium-high heat. Add oil, 2 turns of the pan, and ham. Sear ham and caramelize at edges, 2 minutes.
• Add chard and wilt the greens into the pan then season with salt, pepper and a dash of nutmeg, optional. Cook 5 to 7 minutes more, turning frequently with tongs then add vinegar to the pan and a drizzle of honey. Turn to coat the greens, adjust seasoning and transfer to a serving dish.
• Remove meat from broiler and let it rest 5 minutes.
• Place a small skillet over medium heat. Melt remaining 2 tablespoons butter, add finely chopped shallot, cook 2 minutes, then whisk in flour and cook 1 minute. Add 2 cups beef broth to the pan and bring to a bubble. Reduce the broth 2 minutes then add 1/4 cup steak sauce and black pepper, to taste.
• Very thinly slice the meat on an angle against the grain (the lines in the meat). The degree to which you can slice thinly slice the meat will determine how tender it is to cut and chew, so make sure the carving knife is sharp ¿ the thinner the better!
• Serve sliced London broil with steak sauce gravy all over it and smashed cauliflower and red chard with ham piled up alongside the meat.